Ingredients

The following ingredients have 4 Servings
  • 1 cup white long grain rice ((I use Basmati or Jasmine rice))
  • 1 tablespoon olive oil
  • 1 1/4 cups water or broth ((chicken or vegetable))
  • Garnish: 1/4 cup chopped parsley
  • You will need a total 4-5 cups/560-700 grams diced
  • 1/2 medium onion
  • 1 medium to large carrot, peeled
  • 2 ribs celery
  • 1 pepper, any color, seeded, ribs removed
  • 8 ounces mushrooms, cleaned, stems removed ((1/2 pound))
  • 1 1/2 teaspoon curry powder ((I use a yellow mild curry powder))
  • 1 teaspoon smoked paprika ((can substitute regular paprika))
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt ((use less if your liquid/broth contains salt))
  • 1/4 teaspoon ground pepper
  • 1 1/2 cups grape or cherry tomatoes, quartered ((I squeeze out some of seeds and juice over the sink))
  • drizzle of olive oil (Note 2 for shortcut. )
  • 1 green onion (the green part), chopped ((or 1 - 2 tbsp chopped parsley))
  • salt and pepper
  • squeeze of lemon juice (optional)

Instruction

  • GET INSTANT POT READY: Spray bottom of the pot to avoid sticking and for easier clean up. Press SAUTE function. It's ready when it says "hot"
  • PREPARE RICE: Place rice in strainer, rinse under running cold water until water is clear, 1-2 minutes. Drain.
  • PREPARE VEGGIES: Chop/dice veggies into 1/2 inch/1.28 cm pieces. Don't make them too big or they won't get soft enough - unless you like a bit of crunch. If too small, they may disintegrate. I find 1/4-1/2 inch (0.64-1.28 cm) works well but no need to obsess!. You should have a total of about 4-5 cups/560-700 grams of chopped vegetables.
  • SAUTE VEGGIES: Add oil, then veggies. Saute for 4 minutes, stirring occasionally. Add all seasonings and saute another 1 minute. Press CANCEL.
  • ADD LIQUID AND RICE. Stir. Note 3,
  • PRESSURE COOK: Close lid and set valve to 'SEALING', then set on HIGH PRESSURE OR MANUAL button for 5 minutes (use + or - buttons). The Instant Pot will take about 5 minutes to come to pressure before it starts the 5 minute cooking process. When finished (it will beep), do a 5 minute natural pressure release. Then do a quick release for the remaining pressure by turning to valve to VENT.When button drops, carefully open lid, Stir in chopped parsley and other optional add-ins. Tip: for added richness, stir in a tablespoon of butter.
  • OPTIONAL TOPPING: While rice and veggies are cooking, combine chopped tomatoes, a drizzle of olive oil, a pinch of salt and pepper, green onions and a squeeze of lemon juice (if desired) in a small bowl. Serve tomato salad over cooked rice.